Recipe for cucumbers in cucumber brine. Pickling cucumbers: The most delicious and crispy! Recipe for pickling cucumbers for the winter in jars, but “like from a barrel”

Simply salted cucumbers (in cold water)

Simply salted cucumbers

These delicious pickles can be eaten immediately when they are lightly salted - lightly salted, and you can prepare jars of cucumbers for the winter - storing them in the refrigerator or cold cellar for long-term storage. Then in winter you will have very tasty pickles.

Cucumbers are poured with cold water, placed under plastic lids and infused in a warm place until the brine becomes cloudy. Using cold water for pickling is convenient for those who prepare cucumbers for the winter at the dacha, where there is no hot water and conditions for canning. I've been pickling cucumbers using this simple recipe for decades. They are very popular in our home.

This recipe for pickling cucumbers is very convenient; when there are a lot of cucumbers, you can close many jars at once and eat 1 lightly salted, and send the rest to a cold place until winter.

What is needed for a 3 liter jar?

• Cucumbers (as many will go in);
• Horseradish root – 1 root 5-10 cm long;
• Tarragon (tarragon) – 1-2 sprigs;
• Dill – 1/2 bunch or a couple of umbrellas;
• Garlic – 1 head;
• Currant or cherry leaves - 3 pieces;
• Brine - 1.5 liters per 3 liter jar (but it is better to prepare 2 liters of brine, just in case it suddenly spills or there is sediment).

Brine proportions for pickling cucumbers

Water to salt ratio: 1 liter per 70 g of salt (this is 2 tablespoons with top).

Salt for brine should be without additives, ordinary.

Cucumbers soaked in water before pickling

How to pickle cucumbers using simple salting

1. Prepare cucumbers, herbs and jars for pickling

• Wash the cucumbers and soak for 3-4 hours in cold water.
• Wash three-liter jars well with baking soda or dishwashing detergent and rinse thoroughly. Then pour boiling water over it.
• Wash and chop the greens. Peel the horseradish and cut into shavings. Peel the garlic and mash or cut into small pieces.

2. Place the spiced cucumbers in jars

Procedure for placing cucumbers in jars: Put horseradish and 2/3 of herbs and garlic on the bottom. The first layer of cucumbers. A little greenery and garlic and another layer of cucumbers. When all the cucumbers have entered the jar, add the remaining herbs and garlic.

But you can put all the spices on the bottom, and then the cucumbers.

3. Prepare brine for cucumbers

• Pour tap water or spring water into the pan ( we agreed that we would prepare a 3-liter jar of brine with a reserve, so we need to take 2 liters of water). Mix salt well in water (4 heaped tablespoons per 2 liters of water) and let stand. Do not pour the sediment that forms at the bottom into the cucumbers (discard the sediment).

If the brine remains, do not pour it out, wait until the next day. When the cucumbers stand upside down, some of the brine may leak out even from under tightly closed plastic lids (not very much, but still). It will be possible to add brine (or dilute a new one).

4. Close the jars of cucumbers

• Pour brine over the cucumbers.

If you want, you can place a circle of clean white paper (according to the diameter of the neck) on top of the cucumbers filled with brine. When cucumbers are stored for a long time, mold can sometimes form on top of the brine. If this happens, the mold will collect on the paper and there will be no need to scoop it out of the brine (just remove the paper and throw it away). There is no need to be afraid of mold, you just need to remove it. But it is not always formed. For the last 3 years I have not put any paper in and there is no mold either. Some jars, however, remain in the refrigerator for more than a year.

• Close the jar with a clean, thick plastic lid, steamed in boiling water (the microbes are killed and the lid expands for a while, and then, when it cools down, it presses the glass tightly and hermetically, sealing the jar).
• Turn the jar upside down and let it stand upside down for 12 hours at room temperature. Then return to its original position and wait until the brine becomes cloudy. Ready.
• After this, wipe the jars (they may leak while they are standing upside down), if a lot has leaked out and the top cucumbers appear above the brine, you can add new brine to the top. And store it in the refrigerator or basement.

Ready-made jars with cloudy (pickled) cucumbers, which were moved to the refrigerator for storage

Jars with cucumbers before filling with brine

Pickling cucumbers in the first 12 hours takes place in inverted jars.

When we lived in a dormitory during my student years, I was lucky to try many different pickled and canned cucumbers: all the girls brought their mother’s preparations, and then treated each other.

So, everything is learned by comparison, and I like cold pickles the most. The only drawback of these cucumbers is that they need to be stored in a cold basement or refrigerator, so they are not very suitable for city apartments.

Pickled cucumbers make the most delicious vinaigrette, they can be eaten simply as an appetizer with.

Even though we live in an apartment, I make 2-3 jars of these cucumbers and store them in the refrigerator. This summer, my daughter and I were visiting our grandmother and we all picked cucumbers together. The recipe for pickled cucumbers for the winter is very simple, you will see for yourself by reading the article to the end.

I offer you a recipe for pickled cucumbers, according to which my grandmother has been making them for decades. The recipe is proven, the cucumbers turn out crispy and not too salty, they can be stored in the cellar for up to 2 years.

To pickle cucumbers, you will need any jars and nylon (plastic) lids. I don’t recommend using metal screw caps, as they rust (both inside and outside...)

So, to pickle cucumbers we need the following:

• cucumbers
• Clean and dry 1 liter, 2 liter or 3 liter jars
• Nylon covers
• Horseradish leaves
• Dill umbrellas
• Black peppercorns
• Peeled garlic
• Chilli pepper
• Dry mustard
• Oak leaf (for crunchiness of cucumbers)

For the brine:

• 1 liter of cold running water
• 2 heaped tablespoons (60g).

Preparation:

If you can put less salt in it, then the lack of salt in pickled cucumbers can contribute to the development of bacteria. As a result, cucumbers may become soft and not tasty.

Soak the cucumbers in cold water for 3-5 hours (or better for 5-8, especially if these are store-bought cucumbers). This must be done so that the cucumbers get the missing water, otherwise they will get it from the brine and there may not be any left in the jar. Rinse the cucumbers under running water. The ends of the cucumbers do not need to be trimmed.

Wash jars and lids. (I do not sterilize or dry them in this recipe. But if you pour boiling water over the jars and lids, that will only be a plus).

Arrange the cucumbers, evenly layering with herbs.

Don't forget about garlic, chili pepper and dry mustard. For a 3-liter jar you need about 5-6 cloves of garlic, 1 chili pepper and 1 teaspoon of dry mustard.

Dissolve 2 heaped tablespoons of coarse salt in 1 liter of water in a separate container (about 1.5 liters and 3 tablespoons of salt are needed for a 3-liter jar).

Stir well and let sit. Usually coarse salt produces a sediment. I don't pour it into a jar. Fill the jars to the very top. Cover with regular plastic lids and place in a cool place.

Check periodically (every 3-5 days) and make sure that the cucumbers are covered with brine, otherwise, if this is not done, cucumbers without brine may become soft and mold will form.

Sometimes you have to add brine (until the foam is completely displaced from the jar and the edge of the neck, i.e. to the very edge of the jar, brine - based on 1 liter of water - 2 tablespoons of salt).

Pickled cucumbers according to this recipe are preserved without adding vinegar or other acids. They turn out crispy and very tasty, they are perfectly stored all winter, and even more than one, in an apartment at room temperature!

Our pickles in jars are in no way inferior to real ones in barrels, and there is no need to be afraid that they will sour.

Salted cucumbers

Compound:

for two 3-liter jars of pickles

• 4 kg small cucumbers (or 3 kg medium)
• 5 liters of brine: per 1 liter of water - 1.5 tbsp. heaped spoons of coarse non-iodized salt
• greens (not all of them):
  – horseradish leaves 3-5 pcs.
  – black currant leaves 20-30 pcs.
  – cherry leaves 10-15 pcs.
  – walnut or oak leaves 5-10 pcs.
  – dill sprigs with seeds 4-5 pcs.
• 3-5 pods of hot pepper
• horseradish root (optional)

Video recipe for pickling cucumbers for the winter:

Pickled cucumbers - recipe:

1. We prepare the products. Wash all the spices and cucumbers well.

   Advice: To ensure crispy pickles, use only varieties suitable for pickling - those with dark pimples. And also add horseradish leaves or root, or walnut or oak leaves. I took horseradish, walnut, currant and cherry leaves. Cut large leaves into several pieces with scissors. Only old dill with seeds will do.

   Products for pickling

2. Before pickling cucumbers, fill them with cold drinking water until they cover and leave for several hours or at most overnight. This is necessary so that the cucumbers are not empty after pickling and that they do not take the brine from the jars; it also contributes to crispiness. But if the cucumbers are just from the garden, there is no need to soak them.

   Soaking cucumbers

3. After this, drain the water from the cucumbers and wash them.
4. Cut the hot pepper and peeled horseradish root into pieces.

   Cutting peppers and horseradish

5. Place some of the leaves and a few pieces of pepper and horseradish, if using, on the bottom of a large saucepan or other container. Then a layer of cucumbers (no need to trim the ends). Then spices again. In this way we transfer all the cucumbers, making the last layer of leaves.

   Toss cucumbers with spices

6. Stir salt in cold drinking water.

   Pickling brine

7. Pour the resulting brine over the cucumbers to cover. It took me about 5 liters of brine.

   Fill cucumbers with brine

8. We place a flat plate on top and place a 3-liter jar of water on it as a weight so that the cucumbers do not float.

   Leave for salting

9. Leave for pickling for 2-5 days depending on the temperature in the house. If it’s hot, then 2-3 days will be enough, and if it’s cool, up to 5 days. A white film will appear on the surface of the brine - do not be alarmed, this is not mold, but lactic acid bacteria. The readiness of the cucumbers can be checked by taste (they will be tasty), and they will also change color.

   Pickling cucumbers for the winter
   

10. Now we drain the brine from the cucumbers into another container, we will need it later.

    Pickled cucumber brine

11. We throw away the greens and spices, and wash the cucumbers themselves in water.

    

    We wash the cucumbers

12. We put them in well-washed jars.

    Pickled cucumbers in jars

13. Bring the brine to a boil.

    Boil the brine

14. Pour the brine into the jars to the very top and cover with lids (the lids can be washed well, but I always boil them for a few minutes just in case). Leave for 10 minutes.

    Fill with boiling brine and let stand for 10 minutes

15. Then pour the brine back into the pan and bring to a boil again (the principle of closing pickles for the winter is the same as for or). At this time, cover the jars with lids.
16. Fill the cucumbers with boiling brine again, so that a little of the filling overflows (we place the jars on plates).
17. We roll it up with a machine.

    Closing pickles for the winter

18. Turn the jars upside down and wrap them in a warm blanket until they cool completely.

    Turn over and wrap the jars

19. We put the cooled jars of pickles in the pantry or cellar for storage until winter :). At first, the brine in them will be cloudy, but after a while it will clear, and a sediment will form at the bottom.

Pickled cucumbers without vinegar

The recipe for pickling cucumbers is not at all complicated and I think you will definitely succeed - and in winter you will enjoy delicious and healthy cucumbers, and also add them to various dishes, such as or

15 best cucumber recipes for the winter.
(Be sure to save it so you don’t forget!)

1. Canned cucumbers with red currants
2. Cucumbers in spicy tomato sauce
3. Cucumbers with apples (marinated and lightly salted).
4. Pickles for the winter.
5. Pickled cucumbers with gooseberries
6. Pickles for the winter.
7. Pickled cucumbers, sterilized without vinegar
8. Pickling cucumbers in jars is the simplest and most delicious recipe.
9. Pickled cucumbers and tomatoes (very simple and tasty recipe)
10. Secret recipe for awesome cucumbers “You will lick your fingers”
11. Marinated cucumber salad
12. Lightly salted cucumbers with vodka
13. Lightly salted cucumbers “Spicy”
14. Summer salad for the winter
15. Grandma Sonya’s pickled assortment

1. Canned cucumbers with red currants.
Ingredients: Cucumbers 600 grams; Garlic 2 cloves; One onion
thing; Red currants 1.5 cups; Black pepper, three peas;
Three cloves; Water 1 liter; Sugar - 1 tbsp; Salt 2.5 tbsp. ;
Wash the cucumbers. Place spices at the bottom of the jar. Place the cucumbers vertically in jars. We clean the currants (0.5 cups) from the branches, sort them and wash them. Distribute the berries between the cucumbers. Pour hot brine over the cucumbers, immediately cover with lids and sterilize for 8-10 minutes. Next we roll up the cans and wrap them up. Brine. Bring the water to a boil,
add salt and sugar, add red currants (1 cup).

2. Cucumbers in spicy tomato sauce.
Wash the cucumbers and soak for 1-2 hours in cold water. I have cucumbers
4.5kg.
Let's prepare: Garlic - 180g, Tomato paste - 150g (3 full tablespoons
spoons), Sunflower oil - 250ml, Sugar - 150g, Salt - 31 tbsp. IN
While working, you can add salt to your taste. Vinegar 6% - 150ml, Paprika
spicy - 1 tsp, black pepper. they say - 1 tbsp.
Cut off the ends of the cucumbers. Cut large cucumbers into 4 pieces lengthwise.
Smaller cucumbers - only lengthwise. Press the garlic through a press.
Add all ingredients except vinegar. Place on moderate heat.
After 0.5 hour, the cucumbers will already be floating in the sauce. Let's taste the sauce.
It should be spicy, not salty, but not too sweet. Let's put it out
cucumbers for another 15 minutes. Let's add vinegar. The total simmering time is 40-45 minutes.
Cover the pan with a lid and let it brew for 15 minutes. Place the cucumbers in
prepared sterilized 0.5-liter jars. Pour in the sauce and
sterilize for 25-30 minutes. Close the jars and turn them upside down
cooling.

3. Cucumbers with apples (marinated and lightly salted).
Products: for a 3-liter jar, apples (sour) 1-2 pcs., Garlic 3-4
cloves, dill (umbrellas), cherry leaves, currants (a handful), allspice peas 12 pcs., cloves 12 pcs., bay leaf 4 pcs., sugar 5 tsp., salt 4 tsp., vinegar essence 2 tsp. l. (almost), cucumbers - 1.5 - 2 kg (depending on size)
Cucumbers marinated with apples: Cut the garlic into slices, wash the greens.
Place washed cucumbers in clean jars, alternating them with spices and
apple slices (do not peel). Fill the jar with boiling water and let
stand for 20 minutes. and pour into a saucepan. Boil this water again and add
sugar and salt in it. Fill the cucumbers with syrup to the top, wait 10 minutes, again
pour the brine into the pan. Let's boil. At this time, pour 2 into the jar
half a teaspoon of vinegar, pour boiling syrup and roll up
boiled lids. Turn the jars over and wrap them until they cool.
Cucumbers are stored at room temperature or in a cool place.
Lightly salted cucumbers (hot method): Place cucumbers with spices and apple slices in a deep container. In hot water (per 1 liter) dilute 2 tbsp.
l. salt, pour cucumbers, cover with a plate so that they do not float.
Leave at room temperature until completely cooled, then remove from the refrigerator. The next day, the cucumbers are ready to eat.

4. Pickles for the winter.
Products: For a 1 liter jar: Cucumbers - how much it will take, Umbrella of dill - 1
pcs., Horseradish leaf - 1 pc., Garlic - 5-6 cloves, Hot pepper - 3-4 rings, Bell pepper - 2 rings, Currant leaves - 2 pcs., Coarse salt - 20 g, Acetyl (crushed) - 1, 5 tablets.
Pour cold water over the cucumbers and leave for 4-6 hours. Prepare the jars
Pour boiling water over the lids. Peel the garlic, rinse the herbs, chop the pepper.
Place a horseradish leaf, a sprig of dill, and currant leaves at the bottom of the jar.
Fill the jar tightly with cucumbers. Add the garlic cloves and add the peppers.
Pour boiling water over it, cover with lids and let cool enough to handle. Drain the water into the pan. Add 100 ml of boiled water. Let it boil. Pour salt and crushed acetyl into jars.
Pour boiling cucumber water over the cucumbers, one jar at a time. To the top. Bank
tighten immediately. (Reduce heat to low and do not remove water, it will
should boil constantly.) Turn the finished jars upside down and
place in pre-prepared “warmth”. Leave the pickled cucumbers for
day.

5. Pickled cucumbers with gooseberries.
The recipe has been tested several times. There are never misfires. Some years
I close the cucumbers according to this recipe - the jars don’t explode,
become cloudy.
Products:
For four liter and three 700-gram jars: Small cucumbers - 4 kg, Gooseberries - 0.5 kg, Garlic - 1 head, Cherry leaf - 10 pcs., Leaf
currants - 5 pcs., Large horseradish leaf - 1 pc., Dill - 1 branch-stem with
umbrella, Black pepper - 10 peas, Cloves - 10 flowers, Horseradish root - 1 piece, Spring water - 3.5 liters,
For the marinade (per 1 liter of water): Salt - 2 tbsp. l. Sugar - 3 tbsp. l., Vinegar 9% - 80 g.
Wash the cucumbers thoroughly. Pour cold water over the cucumbers for 3-4 hours. Wash the greens and dry with napkins. Chop finely. Garlic and
Peel the horseradish root and also finely chop it. Place everything in a bowl and
mix well. Cut off the butts of the cucumbers. Sterilize jars.
In each jar put a tablespoon of a mixture of herbs and garlic with
horseradish. Place the cucumbers tightly, sprinkle a handful of washed cucumbers on top
gooseberries. Boil water, pour in cucumbers, heat for 15 minutes. Repeat
again. Then add pepper, cloves to the water drained from the cucumbers,
sugar, salt, vinegar. Cook the marinade over low heat for 10-13 minutes. Fill
fill the jars with marinade to the top so that even a little flows out. Boil the lids for 5 minutes. Roll up the jars, place the lids down, and wrap them very well. After a couple of days, turn the cucumbers over and keep them under the blanket for another two days.

6. Pickles for the winter.
Products: For a 3-liter jar: Cucumbers - 2 kg, Dill (umbrellas) - 3-4 pcs., Bay leaves - 2-3 pcs. Garlic - 2-3 cloves, Horseradish root - 1 pc., Horseradish leaves - 2 pcs. .,Cherry leaves - 1-2 pcs. Or oak leaves (optional) - 1-2 pcs., Celery, parsley and tarragon - 3 sprigs each
capsicum and bell pepper (optional) - 1 piece each, black pepper
peas - 5 pcs.
For brine, per 1 liter of water: Salt - 80 gr.
Sort cucumbers by size, wash and soak in clean, cold
water for 6-8 hours. After this, rinse the cucumbers with clean water and wash
greens and put everything in a prepared jar. Place layers of spices, cucumbers, spices and cucumbers at the bottom of the jar, place dill on top. Prepare the brine (dissolve salt in cold water), pour the brine over the cucumbers to the very edge of the jar. Cover with gauze and leave at room temperature for 2-3 days. After this, when a white foam appears on the surface, drain the brine, boil well and pour it back over the cucumbers in the jar. Immediately cover with the prepared lid and roll up. Turn the jar upside down on the lid, wrap it thoroughly (cover with a warm blanket) and leave to cool.

7. Pickled cucumbers, sterilized without vinegar.
A recipe for pickled cucumbers without vinegar allows you to make fragrant and
crispy cucumbers.
Ingredients: Cucumbers - 1 kg, horseradish root - 50 g, garlic - 1-3 cloves, bay leaves - 1-2 pcs. oak leaves - 1 pc., cherry leaves - 1 pc., black currant leaves - 1 pc., mustard (grains) - 1-3 pcs., dill - 30-40 g, dill (seeds) - 2-3 pcs.,
For the brine: Water - 1 l, Salt - 2 tbsp.
Cucumbers are placed in jars, filled with brine, covered with lids and
kept for 3-4 days at room temperature (for lactic acid
fermentation). Then the brine is drained from the jars and boiled. Cucumbers carefully
washed in cold water. Place them in jars again, adding spices and spices for the aroma, density and fragility of the cucumbers. Pour boiling brine into the jars of cucumbers and sterilize at a temperature of 80-90°C: liter jars - 20 minutes, three-liter jars - 40 minutes.

8. Pickling cucumbers in jars is the simplest and most delicious recipe.
Ingredients: Water - 1 l, Salt - 50 g, Cucumbers - as much as it takes, Spices according to
taste.
A small amount of cucumbers can be pickled without pasteurization in glass
banks. Fresh cucumbers, preferably the same size, are thoroughly washed,
put in jars, layer with spices and pour boiling (but it can be cold - this is a cold way of pickling cucumbers) 5% salt solution (i.e. 50 g of salt per 1 liter of water). The jars are closed with tin lids, boiled in water, but not sealed, but placed at room temperature for several days (up to 7-10 days) for fermentation, after which they are topped up with brine and sealed using a seaming machine. This recipe for pickling cucumbers in a jar is good because the cucumbers are of high quality and are well preserved even at room temperature.

9. Pickled cucumbers and tomatoes (very simple and tasty recipe)
This recipe for delicious pickled cucumbers and tomatoes is really very simple and requires a minimum of time and effort.
Ingredients: For a three-liter jar: Cucumbers - as much as it will take, tomatoes - as much as it will take, citric acid - 0.5 tsp, salt - 70 g, Sugar - 1.5 tbsp.
.l., bay leaf - to taste, peppercorns - to taste onions - 2-3 pcs., garlic - 3-4 cloves, sweet pepper - 2-3 pcs., cherry, currant, oak leaves - 3-4 pcs. ., amaranth (shiritsa) - 1 sprig
Place dill, horseradish, 3-4 leaves at the bottom of a dry steamed jar
cherries, currants, oak, a sprig of ashiritsa (to make the cucumbers crunchy). Place cucumbers (tomatoes) in a jar or make an assortment. Add spices, 3 aspirin tablets. Pour boiling water (1.5-2 l) - be careful not to crack the jar. Immediately roll up, turn upside down and wrap until completely cool.

10. Secret recipe for awesome cucumbers “You’ll lick your fingers”
Products: Cucumbers - 4 kg, Parsley - 1 bunch, Sunflower oil - 1
glass (200 grams), Table vinegar 9% - 1 glass, Salt - 80 grams, Sugar - 1 glass, Ground black pepper - 1 dessert spoon, Garlic - 1 head. 4 kg of small cucumbers. Mine. You can trim the tails and noses slightly. Cut the larger cucumbers lengthwise into 4 pieces. Cut the smaller ones in half lengthwise. Place the prepared cucumbers in a saucepan. Finely chop a good bunch of parsley and send it to the cucumbers. Add a glass of sunflower oil, a glass of 9% table vinegar and 80 g of salt to the pan (do not pour a 100-gram glass to the top onto your finger). Pour a glass of sugar and a dessert spoon of ground black pepper into the resulting marinade for cucumbers. Cut the head of garlic into slices and place in a saucepan. We wait 4-6 hours. During this time, the cucumbers will release juice - the pickling will take place in this mixture. We take sterilized 0.5 liter jars and fill them with pieces of cucumbers: place the cucumbers in the jar vertically. Fill the jars to the top with the marinade remaining in the pan, cover with the prepared lids and sterilize for 20-25 minutes. We take it out and roll it up tightly. Place the jars upside down and wrap them in towels until they cool completely.

11. Marinated cucumber salad
An excellent cucumber recipe for the winter.
For a 0.5-liter jar: Cucumbers, Onions - 2-3 pcs., Carrots - 1 pc., Garlic - 1 clove, Dill seeds (dry) - 1 teaspoon. Spoon, Bay leaf -
1-2 pcs., Allspice - 2 peas, For marinade (for 8 cans of volume
0.5 liters): Water - 1.5 liters, Salt - 75 grams, Sugar - 150 grams, Vinegar
table - 1 glass
0.5 liter jars with lids must first be sterilized. cucumbers
wash. We peel the onions, 2-3 medium onions and 1 carrot are used for each jar. Slice the cucumbers crosswise into centimeters
washers. We also cut the onion into thin rings, and grate the carrots
coarse grater. In each prepared jar we put one good clove of garlic in slices, 1 tsp. dry dill seeds, 1-2 bay leaves, 2
mountains allspice. Next, lay out a layer of onion rings (approximately
1 cm), then the same layer of carrots, followed by a layer of cucumber slices
(two centimeters). And so on up to the top of the jar we alternate layers. Next we do
marinade for 8 cans: boil one and a half liters of water, dissolve 75 g in it
salt (about 3/4 of a 100-gram glass), 150 g of sugar and pour into
finishing with a glass of table vinegar. Fill the jars with boiling marinade,
cover with lids and sterilize for 35 minutes at low boil. We get it,
roll up tightly, you can turn it over, but if you want to keep it beautiful
appearance, so that the layers do not mix, it is better not to turn them over.
Cover the pickled salad and let it cool until the next day.

12. Lightly salted cucumbers with vodka.
Ingredients: cucumbers, horseradish leaves, cherry leaves, currant leaves, bay leaves, dill umbrellas, black peppercorns, 50 ml of vodka, 2 tbsp. salt.
Wash the cucumbers thoroughly and cut off the ends on both sides. Wash all the greens and place them in a saucepan, add peppercorns and top
add cucumbers. Prepare the brine using 2 tablespoons of salt and
50 ml of vodka per 1 liter of water. Pour cold brine over the cucumbers, cover the pan with a lid and let stand for a day, after which your crispy cucumbers are ready.

13. Lightly salted cucumbers “Spicy”
Ingredients: 1 kg of small cucumbers, 4-5 cloves of garlic; spicy pod
pepper, a large bunch of dill, 6 tbsp. coarse salt
Take young and elastic cucumbers, rinse. Cut off their ends
both sides. Wash the pepper and cut it lengthwise, remove the seeds and
cut crosswise into thin strips. Place 2/3 of everything on the bottom of the jar
amount of dill and thinly sliced ​​garlic. Then tight
lay out the cucumbers, sprinkle them with strips of pepper and garlic, place
the next row of cucumbers, which you also sprinkle with pepper, garlic and
remaining dill greens. Place salt on top of dill, cover
lid and shake the jar. Boil water and pour over cucumbers. Through
drain the water for a few minutes, bring to a boil and pour over the cucumbers again
the resulting saline solution. Cover the jar with a saucer on which
place a small weight, such as a small jar of water. Leave
cucumbers at room temperature for 2 days.

14. Summer salad for the winter.
In a sterile jar (I have 1 liter) put 3-4 sprigs of dill on the bottom and
parsley (green), cut 1 clove of garlic, optionally add a ring of hot pepper, 1 medium-sized onion cut into rings, 1 sweet pepper cut into strips (I always take either yellow or orange pepper for a variety of colors), then cut the cucumbers, but not thinly , and tomatoes (it is advisable to take tomatoes that are strong, fleshy, and well browned so that they do not become limp and turn into mush). When adding vegetables, compact them a little. Then put 4-5 pcs on top. allspice, 2 cloves, 2-3 bay leaves.
Prepare the brine: for 2 liters of water, 0.5 cups (250 g) of sugar, 3 level tablespoons of salt; when it boils, pour in 150 g of 9% vinegar and immediately pour the brine into jars (this brine is enough for 4-5 liter jars) . Then sterilize the jars for 7-8 minutes from the moment of boiling and immediately roll them up.
In winter, when serving, pour the brine into a separate bowl, vegetables (without
spices) place in a salad bowl and pour with vegetable oil to taste.

15. Grandma Sonya’s pickled assortment.
For 3 l. jar: Marinade: 2 tbsp salt, 6 tbsp sugar, 100 g vinegar 9%
At the bottom of the jar we put a grape leaf, 1 leaf of red. currants, 1 black leaf
currants, a bunch of dill along with the inflorescence, 2 laurel. leaf, horseradish root
(the size of an index finger), 1 hot pepper, 10 peas
black pepper, 2 cloves of garlic. Put vegetables in a jar (anything -
cucumbers, tomatoes, onions, sweet bell peppers, cauliflower, white cabbage
cabbage).
Pour 1150 ml of boiling water into each jar (1 liter 150 ml). Let them stand
half an hour. Then pour all the water from the jars into a large saucepan (or two),
add salt, sugar, vinegar, boil for 2-3 minutes. Now it's a marinade
pour back into the jars, close the lids, turn them upside down and
wrap yourself in a warm blanket.

Pickled cucumbers are a traditional Russian appetizer, without which not a single feast is complete. And they perfectly complement everyday food with their piquant taste and spicy aroma. They are used as a side dish and as an indispensable ingredient for many favorite dishes. Can you imagine our winter menu without vinaigrettes, pickles or New Year's Olivier salad? Each housewife has her own recipes and secrets on how to seal pickles for the winter so that they are crispy, strong and tasty.

The best choice for pickling is greens (unripe fruits of “milky” ripeness, used for food) in the so-called “Russian shirt” - with a fairly dense peel, covered with sparse large tubercles with black or white thorns. These include such well-known varieties as “Zasolochny”, “Nezhinsky”, “Phoenix”, etc. High quality when salting and pickling is also demonstrated by the owners of the Dutch or German “shirts” - with smaller and more often located tubercles-pimples, densely pubescent along the the entire surface. Due to the large number of spines, which break off when picking and washing cucumbers, many microholes - tubules - appear in the peel. Through them, the brine penetrates inside faster, and the cucumbers are salted more evenly.

When harvesting densely pubescent greens, you can not cut them at the base and take a smaller amount of spices and herbs.

Now there are many varieties and hybrids of cucumbers, bred specifically for processing and having pickling, canning or universal purposes. For home and industrial canning, green vegetables are usually small and fit well in jars. Some housewives cover very small pickles (3-5 cm) or gherkins (group I - 5.1-7 cm, group II - 7.1-9 cm) - children especially like these cucumbers. Those who prefer sweeter (salad) but large-fruited options, for example “Zozulya F1”, either pick the cucumbers before they have time to grow, or cut them into pieces before putting them in jars.

Preparing cucumbers for pickling

It is best to use freshly picked herbs for preservation. If you plan to close them only after a few days, then you need to store them in the refrigerator. The longer they are stored, the longer they should be soaked before salting or pickling.

Harvested cucumbers first sort and reject all overgrown and overripe, spoiled and damaged specimens. Greens that are suitable in size and appearance are thoroughly washed to remove dust, dirt and wax deposits. Then put it in a large container, fill it with cold water and let it stand for several hours (from 2-3 to 8-10 depending on size and freshness). In progress soaking The water is changed several times, rinsing the greens and removing dry remains of flowers from the tops. Many people are concerned about the question of whether it is possible to pickle bitter cucumbers. Experienced housewives say that it is quite possible, since when soaked, the cucumber bitterness disappears, especially if you first cut off the stalks or the places where they broke off along with part of the base.

Preserved cucumber is very capricious. To prevent jars of pickled cucumbers from becoming cloudy and exploding, some advise making preparations on days that are favorable according to the lunar calendar: on the waning moon (in the 3-4 phase) during its passage through the signs of Aries, Taurus, Leo, Sagittarius and Capricorn. There is also an opinion that women should not engage in canning during menstruation. You can listen to such advice and signs, but, in any case, when it is better and how to pickle cucumbers correctly, everyone decides for themselves.

Important stages of preparation are also considered selection of containers for salting and necessary ingredients. In the old days, cucumbers were pickled exclusively in barrels or tubs made of untarred oak. Nowadays, not everyone can afford such a luxury: there are practically no barrels to be found, and storing them in a city apartment is not very convenient, so housewives with large volumes of preparations make do mostly with enamel pans or plastic buckets, and in most cases they immediately use glass jars.

A barrel of pickled cucumbers was often lowered to the bottom of the river and taken out only in the spring. Prolonged salting at cold temperatures ensured a rich taste and aroma, as well as an indescribable crunchiness.

The second most important ingredient (after cucumbers) is salt. In conservation it is customary to use stone food coarse, non-iodized salt. Some believe that coarse sea salt gives the preparations a good taste, but this is a controversial point: you may not be able to guess with the dosage, since you need to add more of it than traditional salt (and sea salt is much more expensive). Water quality also plays a serious role. If you don’t have a well or spring water at hand, then you need some kind of purified one.

Of the remaining ingredients, they also require preliminary preparation. garlic,greenery And Bell pepper. Garlic cloves are peeled and cut into pieces, dill and all kinds of leaves (horseradish, black currant, cherry, tarragon, oak) are washed, and if desired, also scalded with boiling water; The peppers are washed and cut: bell peppers are cleared of seeds, bitter peppers are usually not.

The most popular recipes for preparing cucumbers

You can pickle cucumbers as follows: cold method: by fermenting them in the process of lactic fermentation, and hot method, pouring boiling water. Cold pickling is definitely healthier, but it takes longer to prepare. Hot is faster, but it often uses an additional preservative (vinegar), that is, the cucumbers are actually pickled.

Proponents of a healthy diet successfully replace store-bought (9%) vinegar with natural vinegar: apple, grape, etc., but add 1.5 times more of it. We offer you the most popular and simple recipes with step-by-step cooking technology.

Cold-cooked cucumbers, when fermented, retain all their beneficial substances and acquire a soft sourness.

Number of servings/volume: 2-3 liter jars

Ingredients:

• fresh cucumbers – 2 kg;
• rock salt – 90-120 g;
• water – 1.5-2 l;
• dill, umbrellas – 3 pcs.;
• garlic – 3-6 cloves;
• cherry, black currant, oak leaves - 3 pcs each;
• horseradish, leaves or root (pieces) – 3 pcs.

Technology preparations:

1. The bottom of a prepared container, for example a three-liter jar, is lined with leaves, dill and garlic cut into slices are added.
2. At the same time, prepare a brine at the rate of 60 g of salt per 1 liter of water.
3. The jar is filled with cucumbers, previously soaked in cold water for 3-6 hours. The bottom row is usually made from the largest cucumbers, placing them vertically, close to each other. The rest are placed as it is more convenient.
4. The filled container is filled with brine - at room temperature or slightly warm (not higher than 35-40 ℃). Warm pouring stimulates the activity of lactic acid bacteria, which accelerates the onset of fermentation.
5. Cover the jar with a lid or a layer of gauze; In containers with a wide neck, cover the contents with a flat plate and place a slight pressure on it so that the cucumbers are completely covered with brine.
6. The workpiece is kept for 3-4 days at room temperature. Then it is necessary to interrupt the process of intensive fermentation, otherwise the cucumbers may become sour, soften and lose their crispness. To do this, the container with cucumbers is placed in a cold room or heat treated: the brine is poured into an enamel pan and boiled for 5 minutes, the cucumbers are washed with hot water, poured with boiling brine (if there is not enough of it, you can add boiling water); The jars are covered with lids and sterilized for 12-15 minutes, after which they are immediately sealed hermetically.

When using cold brine and without heat treatment, the cucumbers will take about a month to salt. You can store cucumbers salted in this way without sterilization in the refrigerator in jars under nylon lids or in a large container in the basement. And it is convenient to place sterilized and hermetically sealed jars in a pantry or kitchen cabinet, where they will be safely preserved at normal temperatures.

In ancient recipes there are recommendations to ferment cucumbers in barrels along with small watermelons. Many housewives also make assorted pickles from cucumbers and green or brown tomatoes.

This is perhaps the simplest recipe, which has many variations. With quick cooking, cucumbers cook much faster and remain crispy, and various combinations of spices and herbs help diversify the shades of taste and aroma.

Number of servings/volume: 6-7 liter cans

Ingredients:

• fresh cucumbers – 5 kg;
• rock salt – 120-150 g;
• water – 3 l;
• dill, umbrellas – 6-7 pcs.;
• bell pepper – 3-4 pcs.;
• hot pepper – 1-6 pcs. (depending on size);
• garlic – 6-7 cloves;
• cherry and black currant leaves - 6-7 pcs.;
• horseradish leaf – 3 pcs.

Technology preparations:

1. After standard preparation, the cucumbers are placed in jars, at the bottom of which leaves, dill, pepper and garlic are placed.
2. Prepare the brine by adding salt to heated water, bring to a boil and boil for 2-3 minutes, stirring until the salt is completely dissolved.
3. Filled jars are filled with boiling brine, covered with lids and left at room temperature for 5-7 days. In boiling water, most of the bacteria die, and the cucumbers do not ferment, but are simply salted. You can start eating them literally in a few hours as lightly salted ones.
4. For long-term storage, the workpiece is either put in a cold place or the brine is drained, brought to a boil and re-filled with cucumbers. The jars can be sealed directly after the second filling or after additional sterilization/pasteurization in a pan of boiling/hot water or in the oven.
5. The sealed jars are turned upside down, wrapped in an old blanket and left to cool completely. Then stored under normal conditions.

Hot pickled cucumbers are good as an independent snack and are suitable for adding to various dishes, as they do not contain excessive acid.

Video

We have selected several more interesting video recipes for pickling cucumbers - with mustard, with vodka and with chili ketchup:

For several years she worked as a television program editor with leading producers of ornamental plants in Ukraine. At the dacha, of all types of agricultural work, she prefers harvesting, but for this she is ready to regularly weed, pull, pluck, water, tie, thin out, etc. I am convinced that the most delicious vegetables and fruits are those grown with your own hands!

You need to collect medicinal flowers and inflorescences at the very beginning of the flowering period, when the content of nutrients in them is highest. Flowers are supposed to be picked by hand, tearing off the rough stalks. Dry the collected flowers and herbs, scattered in a thin layer, in a cool room at natural temperature without access to direct sunlight.

“Frost-resistant” varieties of garden strawberries (more often simply “strawberries”) need shelter just as much as ordinary varieties (especially in those regions where there are snowless winters or frosts alternating with thaws). All strawberries have superficial roots. This means that without shelter they freeze to death. Sellers’ assurances that strawberries are “frost-resistant,” “winter-hardy,” “tolerates frosts down to −35 ℃,” etc. are deception. Gardeners must remember that no one has yet managed to change the root system of strawberries.

It is believed that some vegetables and fruits (cucumbers, stem celery, all varieties of cabbage, peppers, apples) have “negative calorie content,” that is, more calories are consumed during digestion than they contain. In fact, only 10-20% of the calories received from food are consumed in the digestive process.

From varietal tomatoes you can get “your own” seeds for sowing next year (if you really like the variety). But it is useless to do this with hybrids: you will get seeds, but they will carry the hereditary material not of the plant from which they were taken, but of its numerous “ancestors”.

Oklahoma farmer Carl Burns developed an unusual variety of multi-colored corn called Rainbow Corn. The grains on each cob are of different colors and shades: brown, pink, purple, blue, green, etc. This result was achieved through many years of selecting the most colored ordinary varieties and crossing them.

One of the most convenient methods for preparing a harvest of vegetables, fruits and berries is freezing. Some believe that freezing causes the nutritional and health benefits of plant foods to be lost. As a result of the research, scientists have found that there is practically no decrease in nutritional value when frozen.

Tomatoes have no natural protection against late blight. If late blight attacks, any tomatoes (and potatoes too) die, no matter what is said in the description of the varieties (“variety resistant to late blight” is just a marketing ploy).

Compost is rotted organic remains of various origins. How to do it? They put everything in a heap, hole or large box: kitchen scraps, tops of garden crops, weeds cut before flowering, thin twigs. All this is layered with phosphate rock, sometimes straw, earth or peat. (Some summer residents add special composting accelerators.) Cover with film. During the process of overheating, the pile is periodically turned or pierced to bring in fresh air. Typically, compost “ripens” for 2 years, but with modern additives it can be ready in one summer season.